MEDITERRANEAN BISTRO

Pitted Green Olives — Nutrition Facts & Ingredients

UPC 831026000329 Manufacturer: Things That Work L.L.C. Pickles, Olives, Peppers & Relishes Updated Sep 27, 2026

Per serving (2 Tbsp, 15 g): 20 calories. Per 100 g: 133 calories, 0 g protein, 10 g fat.

Label highlights:

Nutrition Facts

Serving size2 Tbsp (15g)

Amount per servingCalories
20
% Daily Value*
Total Fat 1.5g 2%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol -- --
Sodium 130mg 6%
Total Carbohydrate 2.0g 1%
Total Sugars 0g
Protein 0g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Calculated from USDA FoodData Central per-100 g data for the stated serving; values may differ slightly from the package label because of FDA rounding rules.

Per 100 g and custom amounts

Nutrition per amount

133 calories in 100 g
Protein0 g
Carbohydrates13.3 g
Sugars0 g
Fat10 g
Saturated fat0 g
Trans fat0 g
Sodium867 mg

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Ingredients

Citric Acid, Lactic Acid, Marjoram, Pitted Green Olives, Salt, Vinegar, Water

Frequently asked questions

How many calories are in Pitted Green Olives?

Per 100 g of Pitted Green Olives there are 133 calories.

How much protein is in Pitted Green Olives?

Per 100 g of Pitted Green Olives there are 0.0 g protein.

How many carbohydrates are in Pitted Green Olives?

Per 100 g of Pitted Green Olives there are 13.33 g carbohydrates. Of which 0.0 g sugars.

How much sugar is in Pitted Green Olives?

Per 100 g of Pitted Green Olives there are 0.0 g sugars.

How much sodium (salt) is in Pitted Green Olives?

Per 100 g of Pitted Green Olives there are 867.0 mg sodium. The daily recommendation is to consume under 2,300 mg of sodium per day.

What are the main ingredients in Pitted Green Olives?

The main ingredients in Pitted Green Olives are: Citric Acid, Lactic Acid, Marjoram, Pitted Green Olives, Salt.

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Level of processing

3
Processed
7 ingredients · 2 food additives
UnprocessedUltra-processed

Health checks

Per FDA guidance, 20% DV or more per serving is high; 5% or less is low.

Nutrition breakdown

Macronutrients

Types of fat

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